Name: Crab-Stuffed Flounder (or Sole) Baked in a Tomato-Caper Sauce
Yield: 4
Ingredients: For Filling; 1-1/2 tbsp mayonnaise; 1 tsp Old Bay seasoning; 1/4 tsp onion powder; 1 tsp prepared mustard; Salt and pepper to taste; Freshly squeezed lemon juice from about 1/4 of a lemon; 1 to 2 tsp flour; 3/4 lb jumbo lump crabmeat or shrimp (pre-cooked); For Sauce; 2 tbsp olive oil; 1 medium onion, finely chopped; 1 cup finely chopped fennel bulb (cut out core and discard first); 1 garlic clove, thinly sliced; 1 (14-1/2 oz) can diced tomatoes including juice; 1/4 cup dry white wine; 2 tbsp capers, rinsed and drained; 1/4 tsp salt; 1/8 tsp black pepper; 2 tbsp dry white wine or dry vermouth; For Flounder; 1/2 cup fine dry breadcrumbs or panko; 3 tbsp butter, well softened; Salt and pepper to taste; 4 (6-oz) pieces skinless flounder or sole fillet